This tasty little dinner, has been sitting in my photo archives for too long. Just waiting to be shared  with the bloggy world. Sadly – I cannot find where I recorded the recipe anywhere. So I will have to go from memory (yes a little risky, I know). What I do recall – is that it was easy to throw together. Especially when you have a grater attachment on your food processor – to grate the vegetables in a matter of moments. No elbow grease required. The dish also called for ricotta – in place of its heavier cream counterpart – making for a lightened up dinner all round. Baked in a round cake pan – the end result being quite the sight to see! And, my friends, I seem to recall that the meal was toddler approved – without any suspicion of the vegetables hidden within. A winner dinner indeed! Sweet potato and zucchini frittata

• Olive oil spray
• 1 large sweet potato, grated
• 1 red onion, grated
• 1 zucchini grated
• 2 tbs semi dried tomatoes, sliced
• Handful mint leaves, shredded
• A sprinkle of dried thyme
• 4 eggs
• 125g ricotta

1. Preheat oven to 180C. Grease and line a round cake tin.
2. Spray a frypan with a little olive oil, and cook sweet potato and onion until starting to soften (about 5 minutes). Remove from heat, then add zucchini, tomatoes and herbs.
3. Meanwhile – whisk eggs and ricotta in a medium bowl.  Add vegetable mix, and stir well to combine.
4. Pour into prepared tin, and bake for 30-40 minutes – or until cooked through.
5. Allow to stand in tin for 10 minutes, then slice and serve.

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